Yes, you can pickle those fruits! Choose fruits that are nearly ripe but still firm. Here's some of our favorite fruits to pickle with but feel free to experiment.
PICKLED APRICOTS Enough apricots to fill a quart or two pints, halved and pitted
1 cup apple cider vinegar or white wine vinegar 1 cup water (or sub white wine!) 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey
PICKLED PEACHES Enough small peaches to fill a quart or two pints, peeled, kept whole or sliced
1 cup apple cider vinegar or white wine vinegar 1 cup water (or sub white wine!) 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey
PICKLED CHERRIES
Enough cherries to fill a quart or two pints, keep pits in 1 cup red wine vinegar 1 cup water (or sub red wine!)
2-4 tbsp balsamic vinegar 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey
PICKLED FIGS
Enough figs to fill a quart or two pints, halved 1 cup red wine vinegar 1 cup water (or sub red wine!)
2-4 tbsp balsamic vinegar 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey
PICKLED BLUEBERRIES
Enough figs to fill a quart or two pints, halved
1 cup red wine vinegar
1 cup water (or sub red wine!)
1 tbsp Sweet Pickling Spice
1 tbsp sea salt
1/2 cup raw sugar or honey
Combine pickling spice, sugar, salt, vinegar(s) and water (or wine) in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Pack fruit into a quart jar or two pints, pour hot liquid over leaving a 1/2 inch of headspace from the top.
Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting!
